Serve up a sizzling steak this holiday

For the meat lover in your family, steak is a delicious way to ring in the holidays. And if you're looking for an extra special way to prepare it, Tony Tammero, executive chef of the Palm Restaurants, has the recipe for you, plus some signature dishes.

Prime Aged New York Strip Steak Oscar with Hollandaise Sauce

Servings:
Hollandaise Sauce yield: 1 cup

Ingredients

Prime Aged New York Strip Steak Oscar

1 12 ounce New York Strip Steak

90/10 blended oil and Kosher salt in a pan for seasoning

5-7 blanched asparagus spears

3-4 oz. colossal lump crabmeat

2 tablespoon whole butter

3 sage leaves

1 ounce clarified butter

3 oz. hollandaise sauce

Hollandaise Sauce

3 each egg yolks

6 oz. clarified butter (warm)

1 oz. cider vinegar

1 oz. white wine

1/4 teaspoon whole black peppercorns freshly cracked

2 oz. water

1 tablespoon Lemon Juice

1 teaspoon Tabasco

Salt and Pepper to taste

Preparation

Baking Directions:

To make the Strip Steak Pull the steak out of the cooler 1/2 hour prior to cooking.In a sauté pan over a medium heat, add the whole butter and heat until butter turns from pale to brown. Add the crabmeat and sage leaves, toss, drain excess butter and hold.Season both sides of the steak with kosher salt and oil.Sear the steak on both sides in a sauté pan until golden brown.Top with crabmeat and finish in the oven (350 degrees) to the desired temperature. (4-5 minutes for med-rare.)Warm the asparagus spears in boiling water.Place the steak in the center of the plate and drizzle with clarified butter. Top with warm asparagus and top with the hollandaise sauce.To make the Hollandaise SauceIn a sauté pan, add the vinegar, wine and peppercorn and reduce until almost gone. Add the water, strain, and cool the reduction.Add the reduction to the egg yolks in a stainless steel bowl and consistently whip over simmering water until the yolks ribbon and triple in volume.Gradually add the warm clarified butter, whipping constantly.Add the lemon juice, tabasco, salt and pepper.Strain the sauce through a cheesecloth if necessary.

Tips:

For a medium well or well done steak, place in the oven for 3-4 minutes before adding the crabmeat. Cook for additional 4-5 minutes.

Pan Roasted Parmesan Crusted Halibut Fillet with Little Neck Clams

Ingredients

12 oz. Halibut Filet (remove skin)

3-5 each Little Neck Clams - depending on size (cleaned well)

1 each Lemon (for juice)

4 oz. White Wine

2 oz. Clam Juice

1 teaspoon chopped fresh thyme

3 oz. Olive Oil

2 tablespoon Whole Butter

1 teaspoon Chopped Shallots

Salt and pepper

1/4 cup Heavy Cream

1 each Garlic and Herb Crostini

1 each Sprig Fresh Thyme

1 teaspoon Chopped Parsley-garnish

Parmesan Crust

5 Slices Dry White Bread (crust removed)

1 Shallot (small)

1 Garlic Clove

2 tablespoon Butter

1-2 sprig of thyme leaves

1 cup parmesan cheese

Preparation

Baking Directions:

Season the Halibut with 1 ounce of olive oil, salt and pepper and coat with parmesan crust.In a non-stick sauté pan, heat 2 ounces of olive oil and 1 tablespoon of butter over a medium heat.Sear the Halibut skin side up until golden brown.Turn and cook the other side until golden brown. Remove from the pan and put on a sizzle plate and place in 400 degree over for 5 minutes.In the sauté pan, add the shallots, clams, juice of 1 lemon, white wine and clam juice.Bring to a simmer and cover for 3-5 minutes or until the clams start to open.Remove lid and add the heavy cream, 1/2 teaspoon of the thyme and bring to a boil.Season with salt and pepper and swirl in whole butter to thicken.Place Halibut in the center of the plate. Place the clams around the halibut.Stain sauce over the Halibut and Clams. Sprinkle with remaining chopped thyme.Garnish with thyme sprig, chopped parsley.To make the Parmesan CrustBlend all the ingredients in a food processor until smooth.

In a saucepan of rapidly boiling salted water, cook the green beans for 4 minutes. Drain immediately, and rinse under abundant cold water until the beans stop steaming. Shake to remove excess water; then spread on a double thickness of paper towels to dry briefly. Cut into 1 1/2-inch lengths.In a large bowl, combine the beans, tomatoes, onion, and 1/2 cup vinaigrette. Toss until evenly coated, adding the remaining vinaigrette only if necessary. Mound on chilled salad plates. Crumble an equal amount of the bacon over each salad, and scatter with a few pieces of the shrimp. Serve at once.

Tips:

Variation for the West Coast GigiGarnish each salad with a hard-boiled egg, peeled and cut into wedges, and 1/2 Hass avocado, peeled and sliced.

Sautéed Wild Mushrooms

Ingredients

4 oz. Shiitake Mushrooms

4 oz. Portobello Mushrooms

4 oz. Oyster Mushrooms

Preparation

Baking Directions:

Mix mushrooms together and cook in a hot sauté pan with blended oil and whole butter. Season with Salt, Pepper (pepper mill), Montreal Seasoning

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Sesame Seared Ahi Tuna with Seaweed Salad, Pickled Ginger and Wasabi

Ingredients

2+ Tuna Loin - cut into reasonable pieces

Wakami (seaweed salad)

Pickled ginger

Wasabi

Sesame seeds (black and white)

Soy Vinaigrette

Peanut and Cilantro Vinaigrette

Marinade

1 cup soy sauce

1 teaspoon Ground fresh ginger

2 scallions chopped

1/4 cup water

2 cloves garlic

Preparation

Baking Directions:

Coat the tuna loin with black and white sesame seeds, sear to rare.Cool.Roll in film individually. Place in marinade.Place seaweed salad in the center of the plate.Slice the tuna thin (5-6 pieces).Place the tuna around the greens.Drizzle with soy vinaigrette or peanut cilantro vinaigrette.Garnish the plate with a dollop of wasabi and a few slivers of pickled ginger and finely diced red pepper.

Serving Directions:

Do not over marinade the tuna (too salty).

Slater Special (Shrimp Bruno and Crab Cakes)

Servings:
Serves 4 to 5; Crab Cake Dressing yield: 1 quart

Ingredients

Shrimp Bruno

1 each U-12 shrimp (raw, peeled & deveined)

flour (to dust)

egg wash (to coat)

2 cloves crushed garlic

1/2 lemon

3 oz. chicken stock

1 teaspoon grey poupon

1 teaspoon butter

pinch salt

2 oz. white wine

2 oz. blended oil

Broiled Crab Cakes

3 pounds jumbo lump crab

1 pound lump crab

1/2 cup celery (small diced)

1/2 cup onion (small dices)

1/4 cup fresh roasted red pepper

5 slices white bread (diced small with no crust)

1 1/2 cups crab cake dressing (see recipe)

1 oz. melted butter

Crab Cake Dressing

1 quart mayonnaise

1 1/4 tablespoon madras curry powder

3.5 tablespooon old bay

1 1/4 oz. worcestershire sauce

6 oz. grey poupon

1 1/4 tablespoon Coleman’s dry mustard

Preparation

Baking Directions:

To make the Shrimp BrunoFlour shrimp, dip in egg wash.Heat the salad oil in pan.Place the shrimp in the hot oil.Sauté until golden brown, add chopped garlic continue to sauté.Drain excess oil and garlic.Add lemon, white wine, let reduce.Add mustard and chicken stock.Add whole butter to create sauce.Line shrimp on plate.Strain sauce on top of shrimpTo make the Broiled Crab CakesHeat a sauté pan, add butter and heat.Add celery and onions, sauté until tender, drain and refrigerate.Open crabmeat into a large lexan, remove shells being careful not to break up the lumps.Add diced bread, red pepper and the chilled vegetable mixture to the crab.Gently toss until all ingredients are combined.Using a number 10 scoop, scoop the mixture into 3 1/2 4 ounces portions. To make the Crab Cake DressingPlace onto half sheet trays, cover and refrigerate.Whip all ingredients together in a mixer.Place in a bucket and wrap well.Refrigerate until needed.

Three Cheese Potatoes Au Gratin

Ingredients

12 oz. cooked and pushed red bliss potatoes

1 Tbsp whole butter

Pinch – salt

Pinch – pepper

Pinch – fresh thyme (chopped fine)

1/2 cup parmesan cheese

1/4 cup cheddar cheese

1/4 cup Gouda cheese

1 1/2 cups heavy cream

Preparation

Baking Directions:

Heat butter and heavy cream in a sauté pan to a simmer.Add cooked potatoes, season with salt, pepper and thyme and stir until blended and hot throughout.Add 1/4 cup of parmesan cheese and 1/4 cup of Gouda cheese and stir until mixed well.Transfer to a creamed spinach boat and top with remaining parmesan cheese (1/4 cup) and cheddar cheese.Place under cheese, melted until golden brown